In a small saucepan, whisk together sauce ingredients. Bring to a simmer over medium-high heat and cook for 1 to 2 minutes or until mixture is thick and bubbly; set aside.

Put tortillas in a tortilla warmer or wrap them in damp paper towels and microwave on high for 30 to 60 seconds.

Preheat oven to 350 degrees

In a medium nonstick skillet, combine chicken, cream cheese, and salsa. Cook over medium-low heat for 5 to 6 minutes, or until mixture is warmed through and cream cheese has melted, stirring occasionally

Lightly spray a 13x9x2 inch baking dish with vegetable oil spray.

To assemble, pour 1/2 cup sauce into baking dish; spread to cover bottom of dish. Put a tortilla on a plate or cutting board. Spoon about 1/4 cup chicken mixture onto middle of tortilla. Roll tortilla jelly-roll style and place seam side down in baking dish. Repeat. Pour remaining sauce over enchiladas. In a small bowl, whisk together sour cream and life juice.

Instead of rolling my enchiladas, I stacked them because it is easier. I placed the sauce in between each layer of tortillas, but I think it made the tortillas a little mushy. You will have to give me your feedback.

I also immediately topped the enchiladas with the sour cream sauce, but upon further reflections, I should have placed it in a ziploc for use after cooking. This recipe is a work in progress, but on the bright side, it isn't that bad for you considering it is sour cream chicken enchiladas.